Maryland Crab Cakes with Creamy Caper-Dill Sauce

By á-168951

Ingredients

• Makes 14 cakes
• 2 lb. fresh lump crabmeat (regular crabmeat may be substituted for lump)
• 1/4 cup minced green onion
• 1/2 cup minced red bell pepper
• 1 Tbs olive oil
• 1/2 cup Italian-seasoned breadcrumbs
• 1 large egg, lightly beaten
• 1/2 cup mayonnaise
• 1 Tbs fresh lemon juice
• 1 1/2 tsp Old Bay seasoning
• 1/2 tsp pepper
• Dash of Worcestershire sauce
• 2 Tbs butter
• Lemon wedges
• Creamy Caper-Dill Sauce

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Rinse, drain and flake crabmeat, being carful not to break up lumps, and remove any bits of shell. Set crabmeat aside.

Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.

Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2 inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.

Melt butter in a large nonstick skillet over medium heat. Add crab cakes and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce.

CREAMY CAPER-DILL SAUCE:
(Makes 1 1/4 cups)
3/4 cup mayonnaise
1/2 cup sour cream
1/4 tsp grated lemon rind
2 Tbs fresh lemon juice
1 Tbs drained capers
2 tsp chopped fresh dill
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Stir together all ingredients. Cover and chill up to 3 days.